Japanesevegetarianvia groq
Pan-Seared Renkon with Lotus Root and Greek Salad
A delicious and crispy renkon dish paired with a refreshing Greek salad and sautéed lotus root.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 medium, sliced Renkon (Lotus Root)About 1 inch thick
- ●1 medium, sliced Lotus RootAbout 1 inch thick
- ●2 tbsp Greek Salad DressingStore-bought or homemade
- ●4 cups Mixed GreensAny mixed greens of choice
- ●1/4 cup, crushed Crunchy CroutonsGreek seasoning or herbs of choice
- ●1/4 cup, crumbled Feta Cheese (optional)Optional, for vegetarian
- ●2 tbsp Olive OilFor sautéing
- ● Salt and PepperTo taste
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Instructions
- 1
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
2. Add sliced renkon and cook for about 3-4 minutes per side, or until crispy and golden brown.
- 3
3. Remove renkon from the skillet and set aside.
- 4
4. Add the remaining 1 tablespoon of olive oil to the skillet, then add sliced lotus root.
- 5
5. Cook for about 4-5 minutes, or until the lotus root is tender and slightly caramelized.
- 6
6. In a large bowl, combine mixed greens, Greek salad dressing, and feta cheese (if using).
- 7
7. Top the salad with crunchy croutons and a sprinkle of salt and pepper.
- 8
8. Serve the pan-seared renkon alongside the Greek salad and sautéed lotus root.